Summer 2013 Table of Contents

4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
12 IN SEASON
14 HEALTH: COOKBOOKS
16 THE YOUNG FARMER DIARIES
18 A NEW LOOK AT AN OLD NUT
Breeding hazelnuts that thrive in New Jersey promises benefits for our state’s farmers, cooks and environment
25 GROWN WILD
26 THE THOUGHTFUL CHEF
In Princeton, Scott Anderson leads the charge for fine dining sourced from the locals
33 FARMER TO KITCHEN
Lessons learned as a prep cook
34 COOKIES AND A CUP OF TEA
In the kitchen with Susan Ungaro,
president of the James Beard Foundation
40 WELL SEASONED
Craig Shelton advises a new generation
of chefs and restaurateurs
44 TASTE IN TIME
At Tavro Thirteen’s cocktail bar,
old drinks meet new ideas
49 EAT DRINK LOCAL DINING GUIDE
59 THE PROFESSIONAL
For Bill Meyer of Restaurant Nicholas,
serving food is a vocation
63 NEW JERSEY’S INCA TRAIL
Great Peruvian food, no mountain climbing required
66 EJ FOR KIDS: STRAWBERRIES
69 ADVERTISER DIRECTORY
72

LAST BITE

RECIPES

20 Homemade Nutella
30 Asparagus with Morel Mushrooms,
Poached Egg and Aged Pecorino Cheese
38 Susan’s Bar Cookies
45 Brown Derby, Air Mail, Manhattan

COVER: Field green salad featuring herbs, whey emulsion
and purees. elements, Princeton. Photograph by Glenn Race

THIS PAGE: Hardie’s Perfection: Barr Hill Gin, Elderberry
Cordial, Benedictine, Todd’s honey, lemon, Urban Moonshine
bitters. elements, Princeton. Photograph by Glenn Race

tocSum13
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